Turkey Stock

What makes the dressing, the gravy, the chestnuts for the stuffing and the turkey itself taste so good is a very rich turkey stock. Yes, it takes time, but it is worth the effort. To many of you, this might seem like a stupid post – making stock? – I do it all the time. But this is my fool proof method and it freezes perfectly.

6 pounds of turkey wings and drum sticks cut into 2 inches pieces

white wine for deglazing the pan

1 Celery stalk – diced

2 onions, peeled and cut into rings

2  carrots, scraped and diced

Italian Parsley – the whole bunch (some I put in the cheesecloth, some I just add to the pot)

Enough water to cover vegetables and turkey parts

Bouquet Garnet – Tied in a cheesecloth

1/4 tsp. thyme

1 bay leaf

2 unpeeled garlic cloves

1/2 tsp. poultry seasoning

4 peppercorns

half of the parsley

cut up turkey

The turkey pieces cut into 2 inch pieces

drying turkey

Drying the turkey pieces on paper towels

browning turkey

Heat a large pan and film with oil. When the pan is hot, add the turkey in batches – do not crowd the pan.
browning turkey 1

Brown the turkey parts.

deglazing pan

Deglaze the pan with white wine – save drippings

veggies sauteed

Saute the vegetables in oil until wilted – drain

stock

Add turkey parts, vegetables, parsley, bouquet garnet and enough water to cover turkey and veggies by 2 inches. Let come it come to a simmer -

NEVER ALLOW LIQUID TO BOIL – SHOULD BE A QUIET SIMMER – JUST A BUBBLE OR TWO OF MOTION AT THE SURFACE ( 4 to 5 hours) Once fat has been skimmed cover pot partially and allow to simmer slowly for 4 to 5 hours

skimming stock

Skimmed fat

stock finished

After 5 hours

ready to deep six veggies

Strainer lined with cheesecloth

sstuff in cheescloth

Veggies and turkey in cheesecloth cooling, waiting to be wrung out in stock

stock strained

Stock just finished and strained

stock sitting

Stock cooling with fat rising ready to be put in the refrigerator covered overnight

Next Day

stock next day

Stock next day

just fat

Fat removed

stock without fat

Stock with fat removed

stock readt to be frozen

Stock ready to be frozen

When ready to use stock, defrost, reheat,  if necessary, boil down to concentrate its strength. Taste: salt and pepper if necessary.

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4 Responses to “Turkey Stock”


  1. 1 Vanessa Villarreal November 8, 2009 at 12:31 am

    Dear Liz,
    It was great meeting you and your husband tonight at Bouchon. I only aspire to be half the foodie you have become. Here’s to life and finding pleasure with all it’s bounty!
    -Vanessa Villarreal

  2. 2 lizziee November 8, 2009 at 1:56 pm

    Thanks Vanessa – check out the Bouchon post!

  3. 3 Joel November 12, 2009 at 4:52 am

    MMM I can smell that stock through my monitor!

  4. 4 lizziee November 12, 2009 at 8:18 am

    Thanks Joel and yes it smelled incredible – a pre Thanksgiving treat.


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